This looks more like a fall dish and I will make it again then, with the addition of lentils, which I think would be a good add-on and by using the carrot purée less liberally, as more of a sauce. That being said, it was what I felt like and it is cold these days so slightly unseasonal fare is still in order! If you get right down to it, this is simply a variation on my Go-To Dinner Veggie Bowl. It is pretty simple in terms of ingredients but each flavor really shines.
1 onion, peeled and halved
3 carrots, peeled and chopped into rough coins
1 Tbsp grated Parmesan
2 Tbsps Greek yogurt
1 Tbsp pumpkin seeds or chopped nuts
2 tsps olive oil
Generous drizzle of nut oil or Balsamic or hot sauce. I used pumpkin seed oil to go with the pumpkin seeds that I sprinkled on top of the dish.
Salt to taste
Preheat the oven to 450.
Place the onion halves on a foil lined baking tray and drizzle with the oil. Salt and baked for 25 minutes. Sprinkle half of the Parmesan cheese over each onion half and bake for an additional ten minutes until the cheese has melted.
While the onions are baking, cook the carrots in some salted water until tender. Cooking time will depend on the size of both your pan and your carrot pieces so start tasting at the five minute mark and take it from there.
Place the carrots and 1/3 of the cooking water in a blender and blend until smooth. Return the mixture to the pan in which the carrots cooked and set aside.
Dollop the yogurt into a serving bowl. Heat the carrot mixture until pipping hot. Place in the center of the yogurt and swirl the two together. Top with the onions. Scatter the seeds or nuts over the dish and drizzle with your oil.